A strip comes from the short loin.
Best cooking method:
This high-end aged steak is leaner than a ribeye, though it still has a nice, thin fat cap. It’s cut to 1 inch thick unless custom ordered otherwise. We age our strips and you can buy them bone-in or bone-out. Cook it using our perfect steak method, or you can grill it either on a grill or at a campfire. If you’re grilling, a bone-in is preferable as the bone protects the meat from overcooking. A meat thermometer is never a bad idea.
Either you’re a ribeye person or you’re a strip person; we recommend trying both.
Other dry aged cuts like ribeye and sirloin top.
The weight range options listed above are based on how much this cut usually weighs. We always recommend about 1/2 lb. of protein per person. If the available weight options are not enough to meet your recipe requirements, please use the selector on the right-hand side to choose multiples of this cut.